Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Abstract

Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour and the effects of substitution on the technological and nutritional characteristics were evaluated. The addition of quinoa reflected the chemical composition of pasta, which had higher fiber, protein, and free amino acids content than semolina pasta, particularly in the case of pasta containing quinoa flour fermented with selected lactic acid bacteria. Furthermore, free amino acids, total phenols, and the antioxidant activity of pasta prepared with fermented quinoa flour were up to twice as high than the other types of pasta. When fermented quinoa flour was used, the water absorption during cooking was the lowest, even though cooking loss was also observed. The use of quinoa flour affected the textural characteristics of pasta, increased the tenacity and, when fermented, also the elasticity. The effects of quinoa fermentation were evident on the nutritional quality of fortified pasta, showing the highest in vitro protein digestibility, protein nutritional indices (Essential Amino Acid Index, Biological Value, Protein Efficiency Ratio, and Nutritional Index), as well as lowest predicted glycemic index. These results indicate the positive effect of fermented quinoa flour on pasta fortification

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

“…The carbohydrate and moisture content has decreased ( P < 0.05), whereas the levels of protein, lipid and ash have increased ( P < 0.05) with increasing levels of SFP. A similar trend of an increase in protein, lipid, and ash contents has been reported for pasta made with shrimp meat (Kadam & Prabhasankar, ), green mussel (Vijaykrishnaraj et al ., ), tilapia ( Oreochromis niloticus ) flour (Monteiro et al ., ), broad bean (Giménez et al ., ), quinoa flour (Lorusso et al ., ) and legume flour (Bouasla et al ., ). The decrease in the moisture content may be able to be attributed to a change in the protein–starch interaction when compared to control pasta; the interaction between the different and increased proteins and the starch may have resulted into the entrapment of water molecules through electrostatic forces, and subsequently the more homogenous network developed with less free water (Zhang et al ., ).…”

“…(), and Lorusso et al . () have all reported that the quality and content of protein used in pasta processing, as well as protein interactions in the continuous network, are important in the formation of carbohydrate – protein networks to obtain pasta of good cooking quality. The cooking loss of the control pasta was found to be 4.28 g/100 g. Cooking losses increased ( P < 0.05) with increasing levels of SFP ranging from 5.37 to 8.02 g/100 g. However, all pasta samples presented cooking losses below the technological acceptable limit 8 g/100 g. For good‐quality pasta, the residue should not exceed 8% of the dry weight of the pasta (Smatanová & Lacko‐Bartošová, ) and values obtained were within the limits.…”

“…The World Health Organization (WHO) and Food Agriculture Organisation (FAO) both consider pasta as suitable for the incorporation of different nutrients, as it can be fortified with protein, lipid, vitamins and minerals (Chillo et al ., ). There are many studies that have focused on increasing the nutritional value of pasta in terms of the protein content (de la Peña & Manthey, ; Lorusso et al ., ; Martínez et al ., ). Over the past few decades, wheat pasta has been prepared incorporating different ingredients including, millet flour (Gull et al ., ); shrimp meat (Ramya et al ., ), shrimp mince (Kadam & Prabhasankar, ), beef meat (Liu et al ., ), green mussel (Vijaykrishnaraj et al ., ), tomato matrix or bran extracts, (Pasqualone et al ., ) artichoke extracts (Pasqualone et al ., ), broad bean and quinoa (Giménez et al ., ) and legume flour (Bouasla et al ., ).…”

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…Regarding the pasta industry, pseudocereals and durum wheat blends are still a challenge since the addition of alternative ingredients markedly affects technological and sensory properties (Rizzello and others ). Recently, Lorusso and others () revealed that the substitution of 20% of semolina with quinoa flour improved the nutritional aspect of pasta, including free amino acids, total phenols, and the antioxidant activity of pasta; while the resulting pasta tenacity increased. Despite the great nutritional input, more work is required on the balance between substitution level and quality requirement.…”

Effect of mushroom powder in fresh pasta development

“…This replacement lead to an increase in availability of gluten-free products, and a decrease in the demand of durum wheat flour, which production is very limited leading to a partial or complete replacement of semolina with common wheat flours or other flours (Mastromatteo et al, 2011;Kim et al, 2016;Biernacka et al, 2017). However, the replacement of semolina is still a challenge, since the addition of other ingredients affects pasta properties (Lorusso et al, 2017). Shiitake (Lentinula edobes) mushrooms are the second most produced mushrooms in the world (about 25%) (Jiang et al, 2015 , 2003).…”